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tv   wusa 9 News at Noon  CBS  August 20, 2013 12:00pm-12:30pm EDT

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everywhere. you go into any grocery store and you'll be overwhelmed with over 45,000 products labeled gluten free. in fact, over $6 billion going gluten free just last year. but is this just a marketing ploy or could gluten really be the secret reason why you're bloated, sick and tired? could it cause a chronically upset stomach, migraine or joint pain? today itch the test you must take to find out if gluten is your body's biggest enemy. let me explain what gluten really is. it's a natural plo teen in wheat, barlie, wry. allows breds to be fluffy and gives it that nigse texture. pizza doe to be nice and stretchy like this. so much of what we associate the elegance of pizza to. it even is used to thicken and take some of the smooth supes and sauces to make them just the right texture. but gluten is also found in
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tons of processed foods. in cookies, pasta, beer, salad dressing, even gran ola bars. but is this tiny protein harmful? i want to introduce you to dr. barnrd. welcome back to the show. so we hear about gluten all the time these days. how much of a concern is it really for you? i know you deal with this day in andnd day out. >> it's a huge concern because gluten is such a commeelion. you think i've got irrelevantable bowel. you can think that you're becoming demeanted but the problem really relates to the gluten. and a recent study showed there are over 50 different condition that is can be attributable to the gluten. anemia, a person gets one test after another, they start getting treatment for depression, side effects. it's all related to the food that they're eating. and when they get away from it the symptoms vanish. dr. oz: i like the idea of a camilleion disease. i see so many vague complaints
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it's hard to tie it together. i hear it all the time from our audience. why is it so common now? iverageds part of it is an increased awareness. but there really is a major increase in gluten sensitivity and problems. it could be two reasons. one is that there are more and more hybrids of wheats that are being developed all the time. there are 25,000 different varieties of them now. some may have more gluten. the other thing is if you think about it decades ago people made bread at home and had a long 11ing process and during that process the gluten ends up being broken up. nowadays bread comes from a factory and they're impashte to get it on the shelves so there's not so much time and there's more gluten in the final product. dr. oz: at some point everything has a genetic element. is it in our genes and there to stay or something we acquire? >> you are not born with it. it can come on at any point. even in mid to later adulthood. but what you are born with are the genes that allow it to happen. zphroo you think there are
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things -- environmental changes that are driving most of the increase? >> i think it's partly that and it takes time for the environment to express themselves as the time goes by. dr. oz: walk everybody through how this protein, gluten, that's found in the grains, actually causes damage to the body? >> the problem is that the body recognize it is gluten as a foreign protein, mounts a response. but the body overreacts. and ends up attacking the various tissues of the body. dr. oz: i loves demonstrations. i have a demo. imagine that you're living your life enjoying everything that goes along with living the good life and this is your body. it's your intestinal system specific lifment your intestines are full of all kinds of cells but also have tissues. the first time you eat something with gluten, let's say this sort of reddish material represents gluten, in whatever food you may be eating. you may not even realize that
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some of these products have it in there. every time you do that a little bit of gluten is included and it creates a little reaction, a little fizzy, a little irritation. every time you have something else that has zuten in it you're going to get more of that reaction but it's glowing to get larger and larger. and as you without realizing it take more and more foods in your body you create a significantly larger reaction. as that firing continues, that inferno begins to raise, you end up with this. if your entire intestinal system looks like this you're not going to feel well. it causes diarrhea, irrelevantable bowel. you get skin symptoms. inside your body that raging inferno is causing problems affecting everything within the body. including nure logic issues. sometimes you feel foggy. that's why dr. barnrd speaks of the issue of a camilleion. so many different problems that we're complaining about could be explained because inside
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your intestines that's going on inside the body. if you can join me. i want to walk everyone through how gluten reacts in the body because it's not the same for everybody. i want to be clear who needs to worry. so walk me through on the spectrum how it affects us all. >> it starts with creel yak disease. you see the doctor, the doctor does tests. the intestinal tract really is damaged. you can see it. you do blood tests you see ant bodies. but that's about 1% of people. a bigger group is what we're going to call gluten sensitive. gluten sensitive people, they have all the same simentmings. their digestic trave is acting up, they have brain fog. a recent study show there are more than 50 different symptoms related to this. these people are at increased risk of dying as a result of their condition. all the tests are negative. and so they are told it's all in your head. they are misdiagnosed for years. the third group is people that i'm going to call gluten
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friendly. and these are people where they don't have any overreaction to it. they can eat a slice of bread, they can have a plate of spaghetti. they can eat these foods with absolutely no problem and there's no need for them to avoid it. dr. oz: so three basic things to worry about. if you look at it all together, what would you estimate the total number of americans who have gluten sensitivity or celiac disease? >> it could be as many as 20 million easily. dr. oz: about one in ten adults. >> and most have no clue. they're getting test after test, treatment after treatment, side effect after side effect, and they never had the understanding that's what it was. so the key is they have to know the symptoms to look for. dr. oz: are we clear on this? imagine that. one in ten of you might have gluten sensitivity. that's a pretty good estimate. and we don't have a single good test that a doctor would do to figure out. >> there's no blood test or
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genetic test that would show. you've got to know the symptoms. dr. oz: so if you're the one in ten people that have gluten sensitivity, when we come back i'll help you figure out where you fall. it's an easy quiz you can take now today to see if you are gluten sensitive. stay with us. 
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[applause] dr. oz: today we are talking about gluten sensitivity which can masquerade as different problems. we are about to reveal the gluten sensitivity self test but first i want you to meet jessica who finally figured out gluten was at the root of her health crises. would you know what to look for? >> for about two decades i have been plagued with a variety of health issues. one day i would feel bloated and feel i gained a couple of pounds and the next day i would have bouts of constipation and diarrhea. i never knew what to expect. one doctor told me i was lactose intolerant. another doctor told me i had i.b.s. they prescribed tons of medication but nothing was working. i knew something was wrong but
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no one could pinpoint what was going on with me. a friend suggested i might have a problem with gluten. i went cold turkey. i eliminated everything with gluten from my diet and it turns out food was the enemy. it was pretty amazing. my health problems were fading away. finally i don't have to live in pain anymore. [applause] dr. oz: jessica is joining us. why do you think it took you so long to figure out what was plaguing you? >> a lot of doctors didn't know what was going on. there hasn't been a lot of recently so they didn't connect the dots for me. dr. oz: the symptoms you described in the video. were there other ones, also? >> absolutely. i had really bad eczema, i had a brain fog all the time, not really clear mentally and i was treated for depression for years and years. i was on antidepressants because the doctors thought i was crazy. dr. oz: when you finally figured it out? >> oh, my god, i'm like a different person altogether.
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a huge weight has been lifted and i feel like myself, i feel like i'm finally ok. i have a clean bill of health, i'm not on any medications. dr. oz: thank you very much for sharing your story. when we return, we will talk to dr. neal barnard. jessica described a lot of symptoms. brain fog is a classic one. are these typical for people with gluten sensitivity? >> exactly. she had the digestive symptoms, also the brain fog and neurological symptoms but also something that i see so often. people have been suffering not just for a week or two weeks or six months but for years getting misdiagnosed, they have a lot of treatments they don't need so you have to be your own sort this out, know what the symptoms are and then you know what to look for. dr. oz: what we decided to do is create a self test to see how gluten might affect you. i want you to learn from jessica's story because it's so classic.
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we are going to diagnose a lot of folks today with this test. if you're at home, you can get the test at and we will walk you through all the symptoms, broken down on how they affect your body. what you need to do is count and when you're going through the list, how many of these problems you have on a regular, chronic basis. all right, ready to get started? how many of the following digestive symptoms you have, bloating or gas, have you been diagnosed with i.b.s. or acid reflux? you have diarrhea or constipation? that's the basic test for digestive intestinal issues, classic things we'd expect to see. shift gears, how many neurologic or skeletal symptoms do you have? specifically, do you have or headaches? do you have joint aches and pains? and do you have that brain fog you've heard a lot of about today that jessica had and we hear about this a lot.
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these aren't things you associate with gluten intolerance. you might think you're depressed, downs in the dumps. jessica, are you off your medications? of them. i was on medications for depression. i was on medications for i.b.s. at the time, also for acid reflux. i also took aquitaine for acne. so i was on a lot of medications and i'm free of them all. dr. oz: that's stunning to me. you were on an anti-depressant, right? >> yeah. is what we do all the time. we figure you're depressed. basically doctors are saying it was in jessica's head and i don't want want you ever to walk out of the doctor's office with someone telling you it's in your head and your body saying it's in your head. and the third item in our quiz, how many hormonal immune symptoms you have -- including depression or anxiety, ongoing if fatigue, eczema or acne.
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i gave you a list of nine glock 9 millimeter handgun, ammunition clips, and three knives. if you -- nine things. if you have more than four symptoms, stand up. i think my whole audience is gluten sensitive. that's a lot of people. people falling over, even. they're falling over each other trying to get up. our audience, probably more like 20%, but if in fact one in 10 and maybe more people, we often underestimate, may have gluten intolerance. coming up, what to do if you think you have a gluten sensitivity. we will show you how to go g-free the right way. >> coming up, how to go gluten-free. this is not a deprivation diet. you get to have chocolate. >> information you need to make the best choices. and later, health apps for your smartphone. if you're taking any
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medications, you need to have this on your phone. this on your phone. >> that pays dividends in bottomless fries. 24 burgers. a million reasons. ♪ red robin ♪ yummm ♪ ♪ red robin ♪ ♪
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[cheers and applause] dr. oz: everyone in our studio took our gluten sensitivity self test. it's online, you can take it online, as well. folks have symptoms related to
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gluten sensitivity, what should they do? >> even if you have one of those symptoms, it's worth thinking gluten could be the problem. go see your doctor. the doctor will probably ask you to test it out with a gluten-free diet to see if the symptoms resolve. dr. oz: there is no simple blood test for this. the best way to figure out if you have a problem with gluten is to do this. walk me through a gluten-free diet. >> there are three things you need to be concerned about -- wheat, rye and barley. those are the foods that contain the gluten. the problem is that traces of them could be in a lot of other foods. you go online and see the thousands of things to avoid, you could go crazy. any food that is one ingredient does not have gluten in it if it's broccoli or grapefruit or all the fruits, lentils. you know exactly what's in it, it's easy for you to be gluten-free. dr. oz: this is not a deprivation diet. you'll lose weight on a
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gluten-free diet if do you it the right way. single ingredient products generally speaking of good for you. we talked about produce. meats and fish are dine. fine. dairies are reasonable. lentils, nuts, rice, corn. you can have chocolate. is that good news? [applause] dr. oz: you can have, and still be gluten-free, and not torturing your intestinal system. let's talk about gluten-free products. i started this program talking about the $6 billion we spend on these. i have major concerns about these. you're the expert. so teach us. >> marketing is unfortunately a big part of it. they are convenient but many of them have more sugar, more calories than you need and some have had fiber removed. you don't necessarily need to go that route. dr. oz: from my personal opinion, getting g-free foods is a bad idea if you have a gluten friendly gut because you don't
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need to go there. it's a mediocre idea oftentimes if you're gluten-sensitive are better ways to get your dietary needs met. if you want to eliminate gluten from your diet and get advice from a professional, how do you find the right doctor to give you that advice? >> start with your primary care doctor. they vary. some are up to speed, others need to be pushed. sooner or later they'll refer you to a gastroenterologist who can do the specialized testing. dr. oz: be brave about this go. in there and say do you know a lot about ideas with regard to my diet, are you an integrative gastroenterologist. use key word and push to make space for yourself. the medical field, we are behind the times on this. if you have those stxs, -- symptoms, show up in your own life. coming up, the best health ideas web that will overhaul your life and not cost you a
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[cheers and applause] dr. oz: and we are back with the best kept health secrets from the web. from the best apps for your health to a workout taking youtube by storm. up first, i have one of the hottest flood bloggers on the web. hundreds of thousands follow her every day. her inventive no-bake approach to cooking makes eating healthy easy and delicious and today's recipes are gluten-free. explain to everybody what your no-bake solutions look like. >> no-bake means you don't turn on your oven or stove and all can be made in minutes. my mom made no-bake cookies for
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time growing up and i started making healthy substitutions and started trying savory recipes and breakfast recipes. so many women follow you? >> my recipes are simple and easy to follow and i like to take pictures of the process, you can see what a recipe looks like while you're making it and i share all of my trial and errors so you avoid mistakes. dr. oz: you talked about your mom and how she medicaid some -- made some of these dishes. you have always been a healthy eater? >> not at all. i started experimenting at home and making healthier versions of the dishes we loved and realized how easy it was and put them online to share with friends and family and it's grown. if i can do it. i work full-time, if i can make these, everybody can. dr. oz: we are going to start off with a strawberry microwave
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breakfast bowl. >> this is one of my favorite breakfasts because it's different than a normal bowl of oatmeal but takes less time. we have oat bran, all of these healthy ingredients. and oat flour and flax seed and there is some cinnamon. dr. oz: i get to help. >> baking powder and pinch of salt. a pinch.ust >> and a little bit of vanilla and unsweetened apple sauce and i've got almond milk but you can use any milk that you like. today we are using strawberries but you can use any fruit you like that you have in the fridge. you just mix all this together and then you have a coffee mug that you spray with nonstick spray, pop it in there and put it in the microwave for a minute and a half and you end up with this. dr. oz: that's it? in a minute and a half. i like the idea. i'll taste it.
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[applause] it made right? >> perfect. dr. oz: it's really good. i'm impressed that you can do it in less than a minute and a half. the calorie count, 225 calories, which is very good breakfast dish calorie count with 12 grams of fat. pointing this out, all of this stuff that i'm talking about today, takes very little time to make but also made with healthy ingredients. 12 grams of fat sounds like a lot but it has flax seeds, almond milk, healthy sources of fat that your body wants so i'm good that fat. next up, a healthy main course. >> this is one of my favorite things to do at home. we are going to make this risotto in the microwave and instead of using rice, we are using oats. it's creamy but gluten-free and you can make it in the microwave. we have a cup of quick cooking
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oats, and two cups of low sodium broth, vegetable or chicken. and we are going to cook it in the microwave for two minutes to get the oats cooking and once they come out, mix in peas or any vegetables and low-fat cream cheese to add to the creaminess without the fat. dr. oz: you can use yogurt? >> yeap, but i would add the yogurt at the end. cook that for two minutes, melts the cheese and cooks the oats. dr. oz: that's in the microwave? >> yes. you want to make sure you have a deep bowl because it will cook up and once that's done in the microwave, after four or five minutes total, add in precooked chicken and you have a main dish. dr. oz: as a working mom, no preparation required. >> directly. everybody has oats usually. have a


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